This flourless double chocolate banana bread recipe is the most delicious, easy and healthy treat and is fantastic for breakfast.
- Bananas. For this recipe, you don’t want overly ripe bananas like you would usually use for banana bread. Ripe bananas that aren’t too soft are perfect here.
- Milk. I used cow’s milk but you can use any milk of your choice. Oat milk, almond milk or cashew milk will all work well.
- Oil. I used canola oil but melted coconut oil or avocado oil can be substituted.
- Sugar. Unrefined brown sugar adds delicious caramel notes but use any sugar of your choice. Keep in mind that something like coconut sugar is much less sweet than regular sugar so you might need to use a little more.
- Oat flour.
- Baking powder.
- Cocoa powder.
- Chocolate chips/chocolate chunks.
How to make chocolate banana bread
Mash the bananas with a fork in a large mixing bowl then whisk in the eggs, milk, oil and sugar. Stir in the oat flour, baking powder and salt. Sift in the cocoa powder then fold in with the chocolate chips.
Grease and line a loaf pan with parchment paper then pour in the batter. Add more chocolate chips to the top (optional) then place in a preheated oven. bake for 45-60 minutes or until a skewer inserted comes out clean. If the top of the banana bread browns too quickly, cover loosely with foil then continue baking until fully cooked. Remove the banana bread from the oven and allow to cool on a wire rack before slicing and serving.
Can I make this ahead?
Slices of the banana bread can be frozen wrapped in parchment paper and foil for up to 3 months. Leftovers can be tightly wrapped in foil and kept at room temperature for up to 3 days.
Banana bread recipes
Flourless double chocolate banana breadPrint Pin Rate Add to Shopping ListGo to Shopping List
- 6 bananas (approximately 500g)
- 3 eggs
- ½ cup (125ml) milk
- 3 tbsp (45ml) oil
- 1 cup (200g) sugar
- 2 cups (225g) oat flour
- 2½ tsp baking powder
- 1 tsp salt
- 1/3 cup (30g) cocoa powder
- 1 cup chocolate chips
- Preheat the oven to 170°C/340°F. Grease and line a loaf pan with parchment paper.
- Mash the bananas in a large mixing bowl then whisk in the eggs, milk , oil and sugar.
- Stir in the oat flour, baking powder and salt.
- Sift in the cocoa powder to get rid of any lumps.
- Fold the cocoa powder and chocolate chips.
- Pour the batter into the prepared loaf pan then place into the preheated oven.
- Bake the banana bread for 45-60 minutes until a skewer inserted comes out clean.
- If the bread browns too quickly, cover loosely with foil and continue baking until fully cooked.
- Remove from the oven and allow to cool on a wire rack before slicing and serving.
There is something very wrong with the proportions for this banana bread. My ingredients were exactly as you specified in the recipe…but there is no way this makes only one loaf. It would make at least two loaves.
When I saw the amount of batter, I changed direction and made a 9 x 13-inch cake…even then I was worried it would rise above the rim of the pan.
Flavor is ok but texture and amounts are wrong.
I tested this recipe multiple times and always baked it in my Kitchen aid loaf pan with the following dimensions: 23cm/9in x 13cm/5in x 8cmx3in. It filled the loaf pan 3/4 full. I always use 6 medium bananas and 2 cups of flour for my banana bread recipes and they work well. I would love to know what you didn’t like about the texture so I can troubleshoot and see what went wrong?